Are lamb chops the perfect protein? I sure think so. It is the entire reason I got into the sheep business to start with! Sure I still love a great steak, but don’t give me a choice at the same time or more than likely I am taking lamb chops every time. One thing I need to mention before I go any further, DO NOT OVERCOOK! This recipe below is basically fool proof and what I send people who say they don’t like lamb or don’t know how to cook. Not one person has failed yet. So if you are one of those, this is the lamb chop recipe for you. Same recipe works for loin chops or rib chops which for me I use interchangeably. The loin chop is the “T” bone chop. The rib chop is the classical meat attached to a rib bone.Print Pin
Servings: 2 people
- 1 lb West Fork Farms Lamb Chops
- 2 each Garlic Cloves
- 1/2 oz Oregano
- 1/4 oz Parsley
- 2 tbsp Butter
- 3 tbsp Avocado Oil Can use Olive Oil or other high heat oil
- 1 pinch Salt
- 1 pinch Black Pepper
- Preheat Oven 350 Degrees
- Pat Lamb dry with paper towel.
- In a small bowl, stir together minces Garlic, Oregano, Parsley, and 2 tablespoons of Avocado Oil until fully combined.
- Heat 1 tablespoon of Avocado Oil in large ovenproof pan over medium high heat. Season lamb all over with ¾ teaspoon Kosher salt and Pepper to taste.
- When Oil is shimmering, add Lamb to pan. Sear until just browned on outside, about 2 minutes per side) careful not to over cook since it is finishing off in oven.
- Remove pan from heat and spread the Garlic/Herb rub over the tops of the Lamb.
- Transfer the pan to the oven. Roast until medium rare, about 5 minutes.
- Remove from oven and set aside the lamb to rest for 5 minutes. Very important to allow the juices to stay within the lamb.
Calories: 641kcal | Carbohydrates: 18g | Protein: 57g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 172mg | Sodium: 284mg | Potassium: 834mg | Fiber: 3g | Sugar: 7g | Vitamin A: 419IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 8mg